Situated in the heart of the Valpolicella Classico zone on dry stonewalled terraces facing southwest and southeast at between 150 and 450 metres above sea level.

Composition of the land

Silt-clay, partly calcareous and partly on Eocene marls.

Production technique

Drying for about 120 days. Destemmed, then gentle pneumatic pressing.

Vinification

12 days of cold maceration then fermented at temperatures between 12° and 23°C with manual punching down of the cap three times a day, followed by post fermentation maceration on skins to give a total of 30 days. Complete malolactic fermentation.

Aging

Ageing in 50hl Slavonian oak casks for 24 months. Left to mature bottle for a further 6-8 months before release. Stabilization: natural.

Negrar

The mission of the Cantina Valpolicella Negrar is still now to increase the value of itsmembers activity,producing excellent wines and promoting culture and knowledge of viticulture and oenology.
Today the company advises and coordinate the activity ...

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